Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are moist and have the perfect fall flavor. The pumpkin portion and the cream cheese portion swirl together to make a beautiful and tasty treat. These are absolutely delicious and will be a new fall favorite.
Fall is here and I am SO excited. I love everything about fall. The sweaters, cardigans, spices, food, trees… I love it all.
Fall baking has begun and I LOVE how it makes my house smell. These Pumpkin Cream Cheese Muffins are divine. They are so moist and delicious and were gobbled up by each member of my family. The pumpkin and cream cheese come together seamlessly and create not only a gorgeous display, but an outstanding taste.
If you are looking for the perfect addition to your fall baking, give these a try! They do not disappoint!
Pumpkin Cream Cheese Muffins
Ingredients
- 1 cup sugar
- 3/4 cup brown sugar
- 15 ounces pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
- 3 teaspoons vanilla
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degree F.
- Line muffin tins with paper liners.
- In a large mixing bowl, mix together sugar, brown sugar, pumpkin, eggs, oil, and vanilla.
- In a separate bowl, sift together flour, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly add to pumpkin mixture.
- Mix until just combined, do not over mix.
- In a medium bowl, beat together cream cheese, sugar, egg, and vanilla. Mix until smooth and creamy.
- Fill muffins 3/4 of the way full.
- Add 1 Tablespoon of the cream cheese mixture to each muffin.
- Add about a 1/2 teaspoon of the pumpkin batter over the top of cream cheese mixture.
- With a tooth pick, swirl the cream cheese into the batter. (Not too much)
- Bake muffins for 17 to 20 minutes. Check for doneness by inserting toothpick and if it comes out clean, they are done.
Nutrition
Enjoy!
Maryh
About how many muffins does this recipe make?
Katiel
They are wonderful! Makes 12 muffins that don't drop when cooled. I may have mixed both the pumkin mix and cream cheese mix up too much, but it doesn't matter in the end. Just cook until the toothpick comes out clean. Also, make sure you bake in a oiled up custard cup anything left in the mixing bowls. It is a wonderful treat for the cook!
Ksl
12 muffins, and leftover mixes in a custard cup
Catherine Willis
How many muffins does this make?
Chelsea Mccarty
These muffins look amazing! I love making muffins! Muffins are such an easy thing to make and will a good recipe they come out delicious. I am so excited to try these for fall as I love both pumpkin and cream cheese. I’m happy to see that you said they come out moist because nothing is worst than dry muffins. Would love to know how many it makes and if it is reasonable to make mini ones out of this recipe? I usually like making mini ones for parties or just to have around as a couple bite snack. Thank you for sharing this recipe and I can’t wait to try it out!
Dianne
Your recipes look great.
Shawna
Do you know the nutritional content, specifically sodium, on this recipe? Thanks in advance.